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There's no question it's easier to think of dishes to serve guests in our own homes than it is to take with us. You have to wonder what oven space will be available, how to keep food hot and if your dish will appeal to the wide variety of palates. To make life easier, choose a recipe you can prepare the day before and on the day of the event simply show up, slice, plate and serve. This recipe for Savoury Kalamata Olive Cheesecake from our new Holiday Collection cookbook fits the bill.

Cheesecakes generally taste better once they've spent a night in the fridge, and this one is no exception. Be forewarned: when you proudly announce that you have prepared a savoury cheesecake, be prepared to do a sales pitch. Encourage the other guests to sample a little and trust you will have easy converts.

Find inspiration for the festive season in the ATCO Blue Flame Kitchen's new Holiday Collection cookbook. It's available at atcoblueflamekitchen.com,or by phone at 1-800-840-3393.

Savoury Kalamata Olive Cheesecake

A rich savoury cheesecake that can be cut into small pieces and served as an hors d'oeuvre or cut into larger pieces and served as a sit-down appetizer. If serving as a sit-down appetizer, a small amount of Greek salad makes an excellent garnish.

1¼ cups (300 mL) butter-flavoured cracker crumbs (about 30 crackers)

1/3 cup (75 mL) finely chopped pecans

1/4 cup (50 mL) butter, melted

12oz (375g) cream cheese, softened

2 tbsp (25 mL) flour

1/4 tsp (1 mL) rosemary, crumbled

1/4 tsp (1 mL) salt

1/4 tsp (1 mL) freshly ground pepper

1/8 tsp (0.5 mL) nutmeg

1 egg

1 egg yolk

1 cup (250 mL) light sour cream

1/2 cup (125 mL) chopped pitted kalamata olives

Line a 9-inch (23-centimetre) square baking pan with non-stick foil. To prepare crust, combine crumbs, pecans and melted butter in a bowl until blended. Press mixture into prepared pan. Bake at 350 F (180 C) for 10 minutes. Cool crust completely in pan on a rack. To prepare filling, use medium speed of an electric mixer and beat together cream cheese, flour, rosemary, salt, pepper and nutmeg until smooth. Beat in egg and egg yolk until blended. Beat in sour cream just until blended. Do not overbeat. Fold in olives. Pour mixture into crust. Bake at 350 F (180 C) for 50 to 55 minutes or until centre of cheesecake is puffed and jiggles slightly when shaken. Cool in pan on a rack. Refrigerate for at least 8 hours or up to 12 hours. Cut into bars or squares. Serves 8 to 10.

Cook's Note: The ATCO Blue Flame Kitchen used Christie Original Ritz Crackers to make the cracker crumbs in this recipe.

Sabrina Del Ben Is A Professional Chef And Food Educator For The Atco Blue Flame Kitchen In Calgary. Her Column On Healthy Eating For Busy Families Runs Wednesdays In The Calgary Herald's Food Section. For Tips On Energy Safety, Food Or Household Matters, Call 1-877-420-9090 Toll-free Or Visit Online At Atcoblueflamekitchen.com.

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